Chop the rosemary leaves very thoroughly
In a small saucepan, sauté them briskly in the butter, to the point where they emit a pleasing odour.
Put stock and cream in, turn the heat down and let it run.

Cook your other stuff to taste and time whatever you choose to finish with the sauce.

How simple can this be?

Served tonight with some very nice organically raised lamb chops (baaa), lumache, broccoli and cauliflower. I dumped the pasta into the sauce and let it cook in a bit before serving.

We had a very nice American Cab Sauv with this, a Gallo 2009, I think it was. It went very well, indeed.

Interesting - I grow Rosemary so I can easily try this. You're reducing this quite a bit, I'd guess.

10-11-2010, 02:27 PM

Ohio Farmer

I made rosemary pesto this year. My sister brought me a huge beautiful branch of rosemary and I couldn't think of what to do with it before it went. (it had broken off a huge plant she has). So I throw it in the food processor with olive oil and salt a bit of chopped garlic too. Then I put it in little one ounce mason jars and froze it.

I think we are going to have some tomorrow night. Funny I just took my first jar out to defrost today and saw this lovely recipe.

I'll post how it turned out, because I have never tried pesto'izing it before.

T.

10-11-2010, 02:41 PM

hampshirebrit

Quote:

Originally Posted by Gingersnap

Interesting - I grow Rosemary so I can easily try this. You're reducing this quite a bit, I'd guess.

Yes, definitely. I used single cream (light), so it was on the burner for a while. Heavier cream I'm guessing won't need so much time.

It does go very well with small-shell pasta like lumache.

10-11-2010, 04:01 PM

Gingersnap

Quote:

Originally Posted by hampshirebrit

Yes, definitely. I used single cream (light), so it was on the burner for a while. Heavier cream I'm guessing won't need so much time.